I was craving two very different things, and decided to marry the two. This dish resulted! It was very good, so I decided to share it. Though I think I may do a few things differently, for the first creation of its kind, I'd have to say it turned out pretty well. I was quite satisfied and had plenty of left overs.

Recipe Directions

one) Marinate Portabellas in Nama Shoyu and Flax Oil, at least one hour.
two) Shred Carrot, Beet, Kale, and one handful Parsley in a food processor.
three) Combine Lime Juice, Apple Cider Vinegar, Grapeseed oil, Honey, Cumin, Cinnamon and Salt, then mix into processed veggies. set aside.
four) Pulse 1 handful Parsley in food processor. Place in a bowl and mash one ripe Avocado into the pulsed Parsley. Add one handful of each, Sunflower and Alfalfa Sprouts.
five) Divide Greens and Veggies in half. Combine half of each together. You now have your salad bed for the stuffed mushrooms!
six) Combine Shallot, Celery, Garlic, Sunflower Seeds and Dill in food processor.
seven) Take Mushrooms out of marinade and lay on top of each bed. Scoop Sunflower Seed Mixture into Mushroom.
eight) pour remaining marinade on top of Mushrooms, and garnish with Pumpkin Seeds.
enjoy!!!
additional photos are in my blog! http://apearlskitchen.blogspot.com/

Teacup's Thoughts

I was craving two very different things, and decided to marry the two. This dish resulted! It was very good, so I decided to share it. Though I think I may do a few things differently, for the first creation of its kind, I'd have to say it turned out pretty well. I was quite satisfied and had plenty of left overs.

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Sweet Adeline's Review

Sunflower Stuffed Mushrooms on a bed of Kale & Sweet Beets
5
5 out of 5

oh yeah- this is the nutrient content if you make it the way i did:
Protein- 23.3g
Vitamin A- 23516 IU
Retinol Activity Equivalent- 1175\
Alpha Carotene ~647mcg
Beta Carotene~13184mcg
Beta Cryptoxanthin~258mcg
Lycopene~0.2mcg
Lutein+Zeaxanthin~26711mcg
Vitamin C-178mg296%
Vitamin D
Vitamin E (Alpha Tocopherol)~21.8mg~109%
Vitamin K~2349mcg~2936%
Thiamin-1.0mg
Riboflavin-1.8mg
Niacin-15.6mg
Vitamin B6-1.6mg
Folate-472mcg
Vitamin B12~0.1mcg
Pantothenic Acid~6.5mg
Choline~149mg
Betaine~18.0mg
Calcium-563mg
Iron-15.6mg
Magnesium- 262mg
Phosphorus-695mg
Potassium- 3515mg
Sodium-304mg
Zinc-5.5mg
Copper- 2.0mg
Manganese~2.4mg
Selenium~30.1mcg
Fluoride~22.1mcg
Total Omega-3 fatty acids~18322mg

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i made this last night for my non-raw boyfriend and he loved it! i subbed lentil sprouts for both the other kind of sprouts, and believe it or not i couldn't find dry dill ANYWHERE so i used fresh dill and multiplied the quantity by 3, and i couldn't find nama shoyu so i used Bragg's liquid aminos. also, i somehow misplaced the shallot i bought so i had to leave it out, but it still turned out cracker jack! oh- and my boyfriend is allergic to carrots so i just served it on a bed of romaine. i asked him if it needed extra dressing, and he didn't want any! thank you so much and keep em coming!

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thank you :)

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That sounds so delcious, teacup. I have just looked at your blog and all of your food looks so beautiful.

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